Instant rava idli

Servings: 2 - 3

Ingredients:

Content	Quantity	Comment
Idli sooji / Idli rava	1 cup
Buttermilk	1 cup
Water	As required
Salt	To taste
Oil	1 tbsp + 1 tbsp	For tempering + for greasing
Channa dal	1 tbsp
Mustard seeds	1 tsp
Jeera seeds	1 tsp
Curry leaves	1 tbsp	Crushed or chopped
Eno fruit salt	½ tsp

Method:

Heat a tbsp of oil in a small pan. Add channa dal. Once it starts changing color, add mustard and jeera and chopped curry leaves. Remove from heat immediately and mix with idli sooji in a bowl. Add salt to taste and buttermilk and set it aside for 10 mins. The mixture would have thickened by now. Add some water bit by bit and get it to idli batter consistency. Heat water in idli cooker, grease the idli plates with oil / ghee. Mix the idli mixture with eno fruit salt just before pouring into the idli plates and pour into idli plates and steam it for 5-10 mins or until cooked. Check if the idli is cooked by poking a knife, if the knife comes out clean, the idli is cooked.

              

Serve hot with coconut chutney.

Note:

If the curry leaves are fresh, chop it finely and add it while tempering. If curry leaves are dry, crush and add directly to the idli sooji.